Protein Carrot Muffins

By Breakfast and Brunch, Recipes
Protein Carrot Muffins
Serves 14
These carrot cake muffins are packed with protein and delicious, while remaining low in fat and in carbs. You can enjoy them for breakfast or as a snack after dinner.
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 8 egg whites
  2. 1 cup rolled oats
  3. ½ cup lowfat cottage cheese
  4. 4 scoops whey powder
  5. 1 cup carrots (grated)
  6. 1/3 cup pineapple (crushed, drained)
  7. ½ cup Splenda
  8. 2 teaspoon baking powder
  9. 2 tablespoon vanilla extract
  10. 3 teaspoon cinnamon
Instructions
  1. Set oven to 375 degrees F.
  2. In a blender or a food processor, combine the egg whites, oats, cottage cheese, whey powder, carrots, pineapple, splenda, baking powder, vanilla extract, and cinnamon and blend well.
  3. Using a spoon, dollop the batter into a greased muffin pan and bake at 375 for 30 minutes.
Medical Weight Loss of Colorado http://medicalweightlossofcolorado.com/